Serves 1
Directions
- 1Finely dice the shallots, mince the garlic, slice the mushrooms, and pick the fresh thyme leaves.
- 2Season chicken and cook in a large pot with olive oil, covering it to steam and cook through, then remove.
- 3Add butter to the same pan and sauté mushrooms.
- 4Add shallots, salt, pepper, garlic, and fresh thyme to the pan with the mushrooms.
- 5Stir in chicken broth, Dijon mustard, and miso, whisking until dissolved.
- 6Add uncooked pasta and simmer until al dente, stirring occasionally.
- 7Stir in cream and crème fraîche.
- 8Add the diced cooked chicken with its juices, parmesan, fresh parsley, and sherry vinegar, then finish with black pepper.
Ingredients
- 2 whole shallot
- not specified garlic
- not specified mushroom
- not specified thyme
- not specified chicken breast
- not specified olive oil
- not specified butter
- not specified pinch salt
- not specified black pepper
- not specified chicken broth
- not specified dijon mustard
- not specified miso
- not specified pasta
- not specified heavy cream
- not specified creme fraiche
- not specified parmesan cheese
- not specified parsley
- not specified sherry vinegar
Equipment
large potknifetongsspoon
Tips
- Be careful with seasoning with salt, as miso is very salty.
- You can use cream, crème fraîche, or a combination of both.
- Remove some of the sautéed mushrooms for garnish before adding the rest of the ingredients.
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